As I sit here typing this recipe I am devouring one of these cabbage rolls that just came out of my oven. Even my 4 year old is eating one, cabbage and all. I think it is the best tasting meal I've made in months.

While the instructions for these cabbage rolls appear to be lengthy, in actuality these rolls are very simple to make. Not only will your taste buds thank-you for making this delicious meal, but your dinner guests are sure to be pleased as well.

Preheat oven to 375įF. Cut onion in half. Chop one half of onion and slice other half, set aside. Mix together in a large bowl meat, rice, butter, egg, chopped onion, parsley, salt, pepper, and Worcestershire sauce. Cover with plastic wrap, pushed down directly onto meat mixture, and let sit in fridge while you prepare cabbage leaves.

Bring a large pot of water to a steady boil. It does not have to be a rolling boil, but rather a slow steady boil. While waiting for water to boil, carefully remove core from cabbage with a serrated knife. I usually have to cut into the cabbage 3 times, first removing the bottom piece and then cutting a wedge further up the core a couple times to remove the core completely.

Place whole cabbage in boiling water, making sure it mostly covers the cabbage. It does not have to be completely submerged; just enough that the whole head comes in contact with the water. Let boil about 1 minute and then remove one cabbage leaf. Place cabbage leaf in a pan or plate off to the side. Let cabbage boil another minute and then remove another leaf. Continue to do this until all the leaves big enough for stuffing are removed.

Chop the remaining cabbage left on the head and place in the bottom of a 9x13 pan. Drain sauerkraut and spread half on top of chopped cabbage. You can add as little or as much sauerkraut as you want. Place half of the sliced onions on top of sauerkraut and then pour half a can of crushed tomatoes over top onions.

Remove meat mixture from fridge to begin stuffing cabbage leaves. Using a sharp knife, cut a part of the stem off each cabbage leaf by cutting horizontally down the stem. This will leave a small portion of stem behind but will thin it out so you can roll the leaf around the meat. You donít want to cut it out completely or you are left with a wedge in the middle of the leaf that the meat mixture will fall out of.

Place some meat in middle of leaf and begin to roll leaf around meat away from you. Stop halfway through rolling and fold edges in, this will prevent meat from leaking out the sides. Finish rolling and place stuffed cabbage leaf in pan on top of tomato and sauerkraut mixture. Repeat for remaining leaves and meat.

You should plan on having at least 4 cabbage leaves left over with no meat inside. If you have a lot left over, roll some leaves up and stuff them into any empty spaces between cabbage rolls and pan. This helps prevent the cabbage rolls from floating around as they cook.

Spread remaining onions and crushed tomatoes over top of stuffed cabbage rolls and top with the 4 remaining cabbage leaves. Spread leaves open so they cover the dish. Slowly pour broth into pan until cabbage rolls are almost covered with liquid. You can add water if you donít have enough broth, you don't have to add all the broth if it is not needed.

Cover pan with foil and bake 1 hour. Remove from oven and check liquid level in pan. Add water if needed. Continue baking for 1 more hour. Remove from oven and serve rolls hot topped with a dollop of sour cream and sauerkraut on the side.

Variations
-Use half veal and half beef, or half ground pork and half beef
-Omit the sauerkraut and add a layer of chopped tomateos to bottom of the pan
-Add garlic to meat mixture (I love garlic but I don't like this flavor in this particular dish)
-Add fresh chopped parsley instead of dried parsley
-Use more or less rice, depending on taste
-Omit chopped cabbage at bottom of pan and use only sauerkraut or just tomatoes